Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my entire life. They’re fine and they look wonderful.
Cook the pasta according to the packet instructions until al dente (save some of the cooking water). Meanwhile, set a sauté pan over a medium-high heat and add the olive oil. Chop the gammon into cubes or lardons, then fry for a few minutes until beginning to brown.
To get started with this recipe, we must first prepare a few ingredients. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Take 1 tbsp cold-pressed rapeseed oil
- Get 1 onion, finely chopped
- Make ready 1 red onion, finely chopped
- Get 150 g chestnut mushrooms, sliced
- Take 3 cloves garlic, finely chopped
- Prepare 1 red pepper, deseeded and in short, thin slices
- Get 300 g arborio rice
- Make ready 250 ml dry white wine
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Make ready 300 g cooked gammon, in small chunks
- Make ready 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Take 75 g Parmesan cheese, grated
- Prepare Salt
- Prepare Ground black pepper
- Prepare Fresh parsley leaves, chopped
Remove the hard bottom of the chestnut mushrooms and cut the mushrooms into small pieces. Remove the strings from the celery and cut the celery into very small pieces. Heat up oil in a wok or frying pan and stir-fry the mushrooms, celery and shallots. Cut the ham into bite-sized chunks and tip into a large bowl.
Steps to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Heat oil in a large frying or sauté pan and gently fry the onions on a medium-high heat for 4 minutes, stirring only to avoid sticking.
- Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally.
- Stir in the rice and cook for a further minute. Then increase the heat to high.
- Add the wine, allow a couple of minutes for the alcohol to mostly evaporate and then add the stock, a little (say 100 ml at a time) at a time, constantly stirring, and wait for that to be absorbed before adding more, stirring continuously. It should basically be at the boil/fast simmer and if the liquid is added judiciously it should take around 15 minutes, by which time the rice should be almost cooked. Do add a little more liquid if it looks like going dry - but only add a little at a time.
- Add the ham, mustard, mascarpone and Parmesan. Continue cooking, thoroughly and continuously but gently stirring, for just a few more minutes until the rice is properly cooked. Season to taste.
- Serve immediately onto warmed plates or bowls and garnish with the parsley.
Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper. Cut the ham into bite-sized chunks and tip into a large bowl. Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper.
So that is going to wrap this up for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
